This is a wonderfully unusual way to cook a cutlet. I doubt there is another recipe like this one!
Cooking it to this recipe will produce a totally authentic dish that will appeal to a wide range of palates - both European and Asian. 
Once again, this is so TASTY as the mix of flavours is really astonishing. Serve with a non expensive white wine and/or a jug of water with lemon slices and ice cubes.

This recipe will make enough for 8 good sized portions. Divide everything by 2 for a standard meal.

1 kg chicken meat - chopped into small pieces 
100 g onions
50 g ginger
5 g cinnamon powder
10 g turmeric
10 g garam flour (besan)
3 green chillies - chopped up
50 g plain flour
2 eggs - whisked in a bowl
125 g bread crumbs
100 g tomatoes
100 g cucumber
300 ml cold water with a pinch of salt

1. Peel the onions and the ginger pieces. DO NOT chop them up.
2. Put the whole onions and ginger pieces into the cold, salted water and bring to the boil. Add the chicken pieces.
3. Boil the chicken (with the onions and ginger) until the meat is cooked. Once cooked, remove the meat but keep the onions and ginger. Put the meat to one side and allow to cool.
4. Once cool, put the chicken, the ginger and the onions through a mincer.
5. Put the resulting chicken/ginger/onion mixture into a bowl and add the cinnamon, garam flour, turmeric and chopped chillies. Mix together well.
6. Add a pinch of salt and divide the chicken mixture into 8 equal sized pieces.
7. Mould each portion of the chicken mixture into a flatish medallion shape about 5 mm thick. Dust each medallion with plain flour, place into a bowl of whisked eggs, remove and coat with bread crumbs.
8. Repeat this for all 8 medallions (cutlets).
9. Heat a little oil in a frying pan and fry the cutlets on both sides until golden brown. Take care not to burn them on the outsides.

These chicken cutlets are best served with a salad and a garnish of sliced tomato and cucumber.  A small bowl of mango (or any other flavour) chutney adds a little 'something'.


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